Sea Salt Chocolate Mousse Cookies
These cookies are magic. They have a soft butteriness to them, with the added depths of rich chocolate and the hint of sea salt.
This gluten-free and dairy-free chocolate cookie is a perfect go to recipe. It is also low carb and keto-friendly making it the perfect treat to enjoy whenever you like.
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Sea Salt Chocolate Mousse Cookies
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The simple balance of salty and chocolatey, these moorish chocolate cookies melt with flavour in your mouth.
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Serves:
12
Prep time:
20 minutes
Cook time:
13 minutes
INGREDIENTS
- 1 cup cashew butter
- 1 tbsp raw cacao powder
- 1 tsp pure monk fruit powder *
- 1 egg
Mousse topping
- ¼ cup (60ml) canned coconut cream
- 40g dark chocolate, chopped
- Flakey sea salt, to serve
METHOD
- Preheat the oven to 160℃ and line a baking tray with baking paper .
- In a large bowl, combine the nut butter, cacao and monk fruit.
- Add in the egg and mix until crumbly dough forms. For the best results, use your hands to make sure everything is well incorporated.
- Roll tablespoons of the dough and shape into cookies, place on the baking tray and bake for 13 minutes. Leave to cool completely before handling.
- Once cookies have cooled, make the topping. To make the topping, gently heat the coconut cream in the microwave or on the stove. Transfer to a bowl and add in the chocolate. Stir until a smooth mousse forms.
- Spread topping on the cooled cookies and top with flaky sea salt.
Notes
- This recipe works with any nut butter
- Pure monk fruit powder is a sugar-free option, not to be confused with ‘monk fruit sweetener’. These ingredients are used in very different ways in recipes.
- The use of pure monk fruit powder in this recipe is what makes it low-carb and/or keto friendly.
- No monk fruit?? - use 3 Tbsp coconut sugar or erythritol based sweetener (such as lakanto). Please know that the use of coconut sugar takes away the sugar-free status of this recipe.
- Read more about these sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.